Hello, Good News! Welcome to our blog, where we share with you the best recipes from around the world. Today, we are going to show you how to make odeh odeh, also known as ondeh ondeh or klepon. Odeh odeh is a traditional dessert from Malaysia, Singapore and Indonesia, made with glutinous rice flour, pandan juice, palm sugar and grated coconut. They are soft, chewy and bursting with sweet and fragrant flavors. Odeh odeh is one of our favorite treats, and we are sure you will love it too!
In this article, we will guide you through the steps of making odeh odeh at home, with tips and tricks to ensure success. We will also share with you some variations and adaptations of the recipe, as well as some interesting facts and history about this dessert. Whether you are looking for a simple snack, a festive treat or a gift for your loved ones, odeh odeh is the perfect choice. So, let’s get started!
What You Need to Make Odeh Odeh
To make odeh odeh, you will need the following ingredients:
- Glutinous rice flour: This is the main ingredient for the dough. Glutinous rice flour is also known as sticky rice flour or sweet rice flour. It has a high starch content and a sticky texture when cooked. You can find it in Asian grocery stores or online.
- Pandan juice: This is the liquid extracted from pandan leaves, which are also known as screwpine leaves. Pandan leaves have a distinctive green color and a fragrant aroma that is often used in Southeast Asian cuisine. You can make your own pandan juice by blending fresh or frozen pandan leaves with water and straining the pulp. Alternatively, you can use bottled pandan extract or essence, which are available in some Asian grocery stores or online.
- Palm sugar: This is the filling for the odeh odeh. Palm sugar is also known as gula melaka or gula jawa. It is made from the sap of palm trees, such as coconut palm or date palm. It has a dark brown color and a caramel-like flavor. You can find it in Asian grocery stores or online. You will need to chop it finely before using it.
- Grated coconut: This is the coating for the odeh odeh. Grated coconut is also known as desiccated coconut or shredded coconut. It is made from dried and grated coconut flesh. You can find it in most grocery stores or online. You will need to steam it with a pinch of salt before using it.
- Water: This is used to make the dough and to boil the odeh odeh.
To make odeh odeh, you will need the following equipment:
- A large bowl: This is used to mix the dough.
- A saucepan: This is used to warm the pandan juice and to boil the odeh odeh.
- A slotted spoon: This is used to remove the cooked odeh odeh from the water.
- A steamer: This is used to steam the grated coconut.
- A tray or a work surface: This is used to shape and fill the dough balls.
- A knife or a food processor: This is used to chop the palm sugar.
How to Make Odeh Odeh Step by Step
Step 1: Make the Dough
The first step of making odeh odeh is to make the dough. Here are the instructions:
- In a large bowl, combine the glutinous rice flour with pandan juice and knead lightly.
- Pinch a small piece of the dough (about 40 g/2 oz.) and drop it into boiling water.
- When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water.
- Mix it back into the main dough and knead well to form a smooth dough.
- Cover the dough and set aside for about 15 minutes.
This step helps to keep the dough elastic and resilient. The amount of pandan juice may vary depending on the brand of glutinous rice flour you use. You may need to adjust it accordingly to get a soft but not sticky dough.
Step 2: Steam the Grated Coconut
The next step of making odeh odeh is to steam the grated coconut. Here are the instructions:
- Mix the grated coconut with a pinch of salt in a heat-proof bowl.
- Steam it for about 2 – 3 minutes and let it cool completely.
This step helps to moisten and flavor the grated coconut. The salt also helps to prevent the coconut from turning rancid. You can use fresh or frozen grated coconut for this step.
Step 3: Fill and Shape the Dough Balls
The third step of making odeh odeh is to fill and shape the dough balls. Here are the instructions:
- Dust a tray or a work surface with glutinous rice flour.
- Pinch a small piece of dough (about 15 g each) and flatten lightly.
- Fill the center of the dough with palm sugar and seal the edges.
- Roll it in your palms to form a smooth ball.
- Place the filled ball of dough onto the floured surface and repeat with the rest of the dough and filling.
This step requires some patience and practice. You may find that the dough sticks to your hands or that the filling leaks out. To prevent this, you can dust your fingers with some glutinous rice flour or use less filling. You can also pinch off any excess dough around the seams and roll it again. The goal is to make even-sized balls with thin dough and enough filling.
Step 4: Boil the Odeh Odeh
The final step of making odeh odeh is to boil them. Here are the instructions:
- Bring a large pot of water to a boil over medium heat.
- Carefully drop the odeh odeh into the hot water, one by one, without overcrowding the pot.
- Cook until they float to the surface, about 2 – 3 minutes.
- Remove them with a slotted spoon and drain well.
This step cooks the odeh odeh and melts the palm sugar inside. You should use low to medium heat to boil them, as high heat may cause them to burst or become mushy. You should also avoid stirring them too much, as this may damage their shape or texture. You can test one odeh odeh by cutting it open and checking if the filling is liquid and hot.
Step 5: Coat with Grated Coconut
The last step of making odeh odeh is to coat them with grated coconut. Here are the instructions:
- Toss the cooked odeh odeh with the steamed grated coconut until well coated.
- Transfer them to a serving plate or a container.
- Enjoy them warm or at room temperature.
This step adds more flavor and texture to the odeh odeh. The grated coconut also helps to prevent them from sticking together. You can store any leftover odeh odeh in an airtight container in the refrigerator for up to 3 days. To reheat them, you can steam them for a few minutes or microwave them for a few seconds.
Odeh Odeh Nutrition Facts
Odeh odeh is a delicious dessert, but it is also high in calories, carbohydrates and sugar. Therefore, you should enjoy it in moderation and as part of a balanced diet. Here is a table that shows the approximate nutrition facts for one serving of odeh odeh (about 40 g/2 oz.), based on [this recipe](^1^):
|Nutrient||Amount||% Daily Value*|
|Total Fat||2 g||3%|
|Saturated Fat||1 g||5%|
|Total Carbohydrate||25 g||8%|
|Dietary Fiber||1 g||4%|